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Eggless Pancakes

| March 11, 2013 Comment

eggless pancakes

These eggless pancakes use a pancake mix and have a delicious taste and texture. These vegetarian/vegan pancakes are quite easy to make even for kids and they’re sure to love them. These pancakes are great for breakfast and snack.

Servings: 1-2 (makes 4)
Cooking Time: 20 minutes


  • 1 cup pancake mix (such as Bisquick)
  • 1/2 tsp corn starch powder (or potato starch powder)
  • 1/2 cup regular milk or soy milk
  • 2 tsp vegetable oil as needed


  1. In a large bowl, mix together the pancake mix and corn starch.
  2. Add a little water at a time and make a thick batter, smoothing out any lumps.
  3. Heat a griddle (tava). Add a few drops of oil and wipe off with a paper towel. To check if the griddle is hot, sprinkle a few drops of water; if the water evaporates right away, the griddle is hot.
  4. Take 3 tbsp or 1/4 cup batter and pour on the griddle. As bubbles form, add 1/2 tsp oil around the edges, and cook for 2-3 minutes on medium-high heat or until golden brown on the underside. Flip the eggless pancake and cook on the other side, adding a little oil until lightly golden.
  5. Serve the eggless pancakes plain or drizzled with maple syrup.

Cooking Tip

Do not overmix the batter, as overmixing will make the pancakes rubbery.
For thinner pancakes, add 3/4 cup milk.

Category: Eggless Baking

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